Spicy, tangy ratatouille dosa from Dosa Kitchen: Recipes for India's Favorite Street Food (page 47) by Nash Patel and Leda Scheintaub

  • bay leaves
  • chile powder
  • cilantro
  • cinnamon sticks
  • ground coriander
  • ground cumin
  • curry leaves
  • eggplants
  • fenugreek seeds
  • coconut oil
  • red onions
  • sea salt
  • bell peppers
  • green cardamom pods
  • ginger garlic paste
  • turmeric
  • tomatoes
  • tamarind purée
  • apple cider vinegar
  • zucchini
  • rice
  • split urad dal
  • chana dal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on June 10, 2018

    Ah, the second ratatouille of the season - first to use a recipe. I loved converting ratatouille into a curry, I used Kashmiri red chili powder. Yes, it took a special trip to get fresh curry leaves but, as usual, it was worth the effort. While I was there I picked up paneer rather than making my own. Adding paneer, as suggested, makes it a complete meal. I served in classic dosas made by the recipe in this book without a chutney as the filling didn't seem to require it.

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